Tannkjøttkanten

Tannkjøttkanten, commonly known as the "beef cheek" in English, refers to the tender, flavorful piece of meat found on the inner side of a cow’s cheek. This cut is part of the beef’s head and neck region, specifically the masseter muscle, which is located along the jawline. Due to its rich connective tissue and marbling, tannkjøttkanten is prized for its deep, savory taste and tender texture when cooked properly.

In Norwegian cuisine, tannkjøttkanten is often used in traditional dishes such as *tannkjøttkake* (a type of meatloaf) or slow-cooked stews where the collagen breaks down into gelatin, resulting in a melt-in-your-mouth consistency. It is also commonly braised or roasted, as its dense structure benefits from long, moist cooking methods. The cut is relatively lean but contains enough fat to keep it moist during preparation.

This piece of meat is typically found in the butcher’s section near other head cuts like tongue or brisket. When purchasing, look for well-marbled, dark red meat with minimal visible connective tissue for the best flavor and tenderness. Tannkjøttkanten is versatile and can be paired with root vegetables, onions, or spices like allspice and cloves, which are often used in Scandinavian cooking. Its unique texture and rich flavor make it a favorite among those who enjoy hearty, slow-cooked beef dishes.